Copycat Reese’s Peanut Butter Eggs (Vegan)

Melissa King Healthy Chocolate and Candy, Recipes

Copycat Reese’s Peanut Butter Eggs.  Easter is almost upon us and that is when we start to see the candy come out.  Reese’s Peanut Butter Eggs are one of those Easter treats. So I made you some copycat vegan Reese’s Peanut Butter Eggs.

I had a hard time even locating the ingredients in the actual Reese’s Peanut Butter eggs online.  That should be a red flag right there!  I am sure they are less than ideal.  S

o I thought I would come up with a homemade version of Reese’s Peanut Butter Eggs. It’s easier than you think!  My Copycat Reese’s Peanut Butter Eggs only have 5 ingredients.

 

Copycat Reese's Peanut Butter Eggs

These copycat Reese’s peanut butter eggs are not only easy, they are vegan, gluten free and grain free.  If you choose to use my 3 ingredient chocolate instead of the chocolate chips and milk, they would end up being pretty low carb as well.

I put the peanut butter in the title in quotations because I actually used almond butter for my batch.  You can use any nut butter or even sunflower butter as well.

Looking for more peanut butter recipes?

Copycat Reese’s Peanut Butter Eggs

Copycat “Peanut Butter” Eggs

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Serves 10 eggs     adjust servings

Easy to make and way better than store bought!

Ingredients

    For the filling

    For the chocolate coating

    Instructions

    1. In a food processor , combine the filling ingredients.
    2. Shape the mixture into eggs.
    3. Place the eggs on a lined baking sheet and stick them in the freezer while you make the chocolate.
    4. Using a double boiler method, melt the chips and milk together.
    5. Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.
    6. Stick the eggs back in the freezer to let the chocolate set. It should take an hour or two.
    7. Store the eggs in the fridge or freezer.

    by

    Recipe Notes

    If you store these in the fridge, they will become slightly soft. I suggest storing them in the freezer.

    PB Eggs Steps

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    135 thoughts to “Copycat Reese’s Peanut Butter Eggs (Vegan)”

    1. I will be trying this recipe as-is next time, as I was so impressed with the deliciousness of the coconut flour! It was my first time using it, and I crossed this recipe with a no-bake peanut-butter-chocolate pan-bar recipe, cutting out much of the added sugar in the process. Thank you for inspiration and a good recipe!
      Reply
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    3. This looks amazing. I just have a question. Since I cant find coconut flour where I live I have to replace it. You say you put it in the freezer. Does it mean you end up eating flour ang eggs raw? So there is no need to bake them? Sorry I was just curious. :-)
      Reply
      1. Thank you! You can use another flour if you like. Just take it down to 2 tablespoons. There are no eggs in this recipe, but I eat these out of the freezer.
        Reply
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    5. I made these today. I used half sun butter and half homemade cashew butter because that is what I happened to have on hand. They were delicious. Fun and easy recipe to make with kids. My whole family loved them. Thanks for the recipe!
      Reply
    6. Whoa! I love how simple this is to make!! I've just started enjoying coconut (and now I can't stop eating it!) so this one is def a must try! Pinning ;)
      Reply
    8. Pingback: Review: Copycat Reese’s Peanut Butter Eggs | fitgirlstateofmind
    9. Hey Melissa. A few questions...do you make your own nut butters or is it a 'when you have time' thing? If you buy them, what brand and where? I learned just how time consuming it can be (and taxing on one's cuisinart) when I made the cashew butter. Also, hubby prefers foods sweeter than I do. I'm trying to find a happy medium without using processed sugar. i.e. I make Ferina that's sweetened enough for me with raw honey, he'll add a big squirt of stevia. I don't care for stevia's taste. So, baking for both of us is a challenge. He thought the date brownies weren't sweet enough, made as written (I adored them!!) but loved the Salted Caramel Chocolate Chip Cookies ... I added 2 extra dates and xylitol (3 tbsp for a double batch). That said, how do you feel about xylitol? I've read about it on LiveStrong (my go-to resource). It bakes equal measures to sugar, I can't detect a difference in taste and he likes the sweetness. Maybe a happy medium...unless there's something you've learned and can share? What alternates can you suggest? Thanks for letting me pick your brain with do many questions. Eager to learn more. :)
      Reply
      1. I make my own nut butters almost all the time. If I don't, I buy the freshly ground nut butter from Natural Grocers. I don't like xylitol because of the taste and it also gives me tummy problems. It's a little too processed for me. If you wanted a sugar free suggestion, I would suggest a good quality brand pf stevia.
        Reply
    10. I just made these and tried to use candy molds to make them into "cups" instead of dipping. BIG MISTAKE! It sticks pretty badly to them and I'm having trouble getting them out! I switched to paper-lined muffin cups and they're setting now in the freezer. I'll have to cut them smaller (halves or quarters) because I think they will be ridiculously big now! I stole one of the broken ones from the molds and they taste really great! Thanks for the recipe!
      Reply
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    13. LOVE THESE! I'm lazy so I just spread the nut butter mixture in a small baking dish and poured the chocolate over the top before freezing. Then I cut into small bars. Such a guilty pleasure that I don't have to feel guilty about. Thank you so much!!!!
      Reply
    14. This might be a dumb question , so I"m sorry. The "T" in the recipe means Tablespoon or Teaspoon? I plan on making these for work sometime soon. :)
      Reply
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    16. I make these a lot and they are so so good...If I can just give you one tiny hint...instead of milk for the coating, I use a tablespoon of coconut oil, and these firm up so much better. They only have to be refrigerated when finished...not in the freezer... :-) I love your blog! Thank you for all the delicious recipes!
      Reply
    17. I just made these and they are wonderful. While the consistency is different to reese's peanut butter cups, it's probably because they don't contain all kinds of unrecognisable and questionable ingredients. They are also not as sweet as the originals, which is a great thing!!! LOVE THEM!!
      Reply
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    19. I love the banana bread granola bars with dates! I am on my second batch. Today I am going to try the Copycat Peanut Butter Eggs with Naturally Nutty's pepita butter. (If you haven't tried it, you MUST!) I can't wait. I have printed many recipes that I will be trying today, including the No Bake Carrot Cake Energy Bites. I haven't used coconut flour and am excited to try it since I drink coconut milk and eat coconut yogurt & use coconut oil already. Love your stuff! (Thank you for having gluten free and vegan choices!!!)
      Reply
        1. I tried the peanut butter eggs with Naturally Nutty's pepita sunflower butter and love them. I am going to get some natural peanut butter to try as well. I wasn't patient enough to make eggs even though it the recipe is so fast and easy, :) so I have balls. YUM! This batch equals a single serving, right? hahaha
          Reply
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